Spiced Beef Köftes & Smoked Aubergine Abagannuc

a) Put the aubergine halves, skin-side down, onto a large lined baking tray. Drizzle with oil and season with salt and pepper.

b) When the oven is hot, roast the aubergine on the top shelf until golden brown and soft, 25-28 mins.

c) In the meantime, peel and grate the remaining garlic (or use a garlic press).

d) Roughly chop the parsley (stalks and all).

a) In a large bowl, combine the roasted spice and herb blend, breadcrumbs, the grated garlic and half the parsley with the salt and water for the breadcrumbs (see pantry for both amounts), then add the beef mince.

b) Season with pepper and mix together with your hands. Shape into 8 mini sausage shapes. Flatten to make köftes. IMPORTANT: Wash your hands and equipment after handling raw mince.

a) When the aubergine has 15 mins remaining in the oven, pop the  köftes onto a large baking tray and bake on the middle shelf until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The köftes are cooked when no longer pink in the middle.

b) Once your aubergine has finished cooking, scoop out the flesh and discard the skin.

c) Once the roasted garlic has cooled, cut the end with scissors, squeeze it out of the skin and mash with a fork.

a) Add your aubergine, roasted garlic, half the smoky base paste and half the Greek style salad cheese to your blender. TIP: Keep the remaining smoky base paste for another recipe.

b) Blend, gradually adding in the olive oil (see pantry for amount). TIP: The dip should be a houmous-like consistency. Depending on the size of your aubergine, you may not need all of the olive oil or you may need slightly more, so add it in slowly. 

c) Season with salt and pepper if needed.